We tend to preoccupy ourselves with the final product of the restaurant industry: a polished plate, an exquisite pairing, or the perfect bite. But none of it happens without business. And we're not just talking paperwork. We mean the concepts, inspirations, and sheer will to continue on in the face of so many logistical, financial, and practical hurdles.

Business is at the guts of the industry, and at the 7th Annual StarChefs.com International Chefs Congress we'll explore how the business side of the industry is challenging and changing itself. And the sooner you purchase your ICC pass, the earlier you be able to reserve spots in these workshops:

Michael Ruhlman, Marco Pierre White, and Anthony Bourdain on the main stage for "The Role of the Chef" discussion panel

Andrè Soltner, Georges Perrier, and Alain Saihlac in the “French Trailblazers” business workshop

David Kinch and Thomas Keller on the main stage during the keynote address

Be inspired by the work of Sat Bains (Restaurant Sat Bains – England), John Besh (Besh Restaurant Group – New Orleans), Richard Grausman (C-CAP – New York City), and Marcus Samuelsson (Red Rooster Harlem – New York City) as the discuss the role of chef in community building.

See Martin Kastner push the boundaries of perception, form, and function as he discusses his work as primary designer for Grant Achatz.

Not all tomatoes are equal. Hear from former peasant farmer and now human rights activist Gerardo Reyes Chávez, Chef Jose Duarte (Taranta – Boston), and food politics journalist Barry Estabrook in a serious discussion about sustainability and safe and fair labor practices.